Celebrating National Pound Cake Day

Today is National Pound Cake Day. Who knew? Appropriately it falls on the day before Lent, and its accompanying fasting, begins, but what happens to the leftovers? Freeze them for Easter?

Alison and I decided to embrace this little-known National Day set aside for the celebration of the wondrous mathematical ratio of one pound each

flour :  sugar :  eggs  :  butter

We tried three new (to us) recipes to share with you in honor of such a gluttonous day. (You’ll find printable versions of all three at the end of this post.)

Brown Sugar Rum Pound Cake

This recipe languished in my recipe clippings until I rediscovered it while sorting and filing my Recipes to Try, as chronicled in Rounding Up the Recipes. I made the cake to serve at my CAbi shows last week and regret that it took me so long to get around to trying it. The brown sugar adds a luscious caramel-like depth of flavor. The clipping received its promotion to the Tried and True recipe file in my kitchen and will be a go-to in the future.

Brown Sugar Pound Cake via The Gracious Posse

Grandmother Cook’s Classic Sour Cream Pound Cake

kMg shared this recipe that came from her great grandmother.

Mama Cook's sour cream pound cake recipe via The Gracious Posse

Everyone should have this classic in your repertoire. Then you are free to adapt it for whatever flavors you like.

classic sour cream pound cake via The Gracious Posse

Chocolate Sour Cream Pound Cake

One riff on the classic is this chocolate version. Alison had been hunting for a simple chocolate loaf recipe since before Christmas, so she decided to try a Paula Deen pound cake rendition in chocolate. The only real difference between Grandma Cook’s and Ms. Deen’s is the substitution of ¾ cup dutch process cocoa for the same amount of flour, and what a decadent delight results.

chocolate pound cake via The Gracious Posse

Possibilities are Endless

Keeping the flour:sugar:eggs:butter ratio the same, you can develop your own pound cake recipe. For the coconut lover, you get the idea from my Heirloom Coconut Pound Cake recipe. Last week we celebrated my husband’s birthday with jMf‘s twist on the recipe as shared here by using butter instead of crisco and toasting the coconut. Quick searches for pound cakes containing my favorite ingredients (lemon, margarita, Kahlua….not all at once) yielded numerous results; no need to re-invent the wheel. I wondered if the latest foodie ingredients have made their way into pound cakes. Kale and Quinoa Pound Cake anyone?

salutatione&aMarch 4, 2014 

Brown Sugar Rum Pound Cake
Write a review
Print
Ingredients
  1. 1½ cups butter, softened
  2. 1 (16-ounce) package brown sugar
  3. 1 cup sugar
  4. 5 large eggs
  5. ¾ cup milk
  6. ¼ cup dark rum
  7. 2 t vanilla extract
  8. 3 cups all-purpose flour
  9. 1 t baking powder
  10. ¼ teaspoon salt
  11. 1 cup chopped pecans
Instructions
  1. Preheat oven to 325°.
  2. Beat butter at medium speed with electric mixer about 2 minutes until creamy. Gradually add sugars, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
  3. Combine milk, rum and vanilla.
  4. Combine flour, baking powder and salt; add to butter mixture alternately with milk mixture, begining and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in pecans, if desired. Pour batter into a greased and floured 13-cup Bundt or tube pan.
  5. Bake for one hour and 20 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; remove cake from pan and cool cake completely on wire rack.
Notes
  1. I used dark brown sugar and omitted pecans.
Adapted from Southern Living
Adapted from Southern Living
The Gracious Posse http://thegraciousposse.com/
Grandma Cook's Classic Sour Cream Pound Cake
Write a review
Print
Ingredients
  1. ½ pound (2 sticks) butter
  2. 3 cups sugar
  3. 1 cup sour cream
  4. 1/2 t baking soda
  5. 3 cups all-purpose flour
  6. 6 large eggs
  7. 2 t vanilla or (1 t vanilla with 1 t of extract of choice- lemon, almond or coconut)
Instructions
  1. Preheat oven to 325°.
  2. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 30 minutes.
The Gracious Posse http://thegraciousposse.com/
Chocolate Sour Cream Pound Cake
Write a review
Print
Ingredients
  1. 1 cup (2 sticks) butter, softened
  2. 8 ounces sour cream
  3. 3 cups sugar
  4. 6 eggs
  5. 1 t pure vanilla extract
  6. 2 1/4 cups all purpose flour
  7. 1 teaspoon baking powder
  8. ¾ cup cocoa plus extra for dusting
Instructions
  1. Preheat the oven to 325°.
  2. Butter a 10-inch Bundt pan and dust with cocoa powder.
  3. Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
  4. In another bowl, whisk together the flour, baking powder, and cocoa. Add ½ the flour mixture to the creamed mixture, beat well, add the remaining flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Test for doneness and continue to bake for an additional 15 minutes if necessary.
Adapted from Paula Deen
Adapted from Paula Deen
The Gracious Posse http://thegraciousposse.com/

Comments

  1. Printed x3 and ready to try!!

  2. I think it is really important that we celebrate these important holidays! I thought the coffee cake recipes were great but these might be even better. Thank you!

Speak Your Mind

*

%d bloggers like this: